Nisin A and Nisin Z are two common variants of Nisin, both natural antiseptics produced by Lactococcus lactis. They have some differences in structure and function, which affect their antimicrobial activity and application range. The following are the main differences between Nisin A and Nisin Z:
Historical Background
Origin and Development of Nisin
Discovery: Nisin is a natural polypeptide antibiotic produced by Lactococcus lactis. It was first isolated and discovered in yogurt by Swedish scientists A.B. Hastings and H.A. Lillie in 1928.
Naming: Nisin's name comes from the Latin word "nisus", which means "effort" or "power", reflecting its effectiveness as an antibacterial agent.
Application Development: In the 1950s, Nisin began to be used in the field of food preservation. Due to its high efficiency, safety and natural characteristics, it has gradually become an important food additive.
Discovery of Nisin A and Nisin Z:
Nisin A is the most common form of Nisin and has been widely studied and applied in the food industry since the 1960s.
Nisin Z is another variant discovered in the following decades. Its slight structural differences give it unique advantages in certain application scenarios.
Chemical structure
• Nisin A:
Nisin A is the most common form of nisin, consisting of 34 amino acid residues, including 7 cysteine residues, which form 4 ring structures through disulfide bonds.
Nisin A has a more stable molecular structure and is the most widely studied and applied nisin.
• Nisin Z:
Nisin Z also consists of 34 amino acid residues, but one of its amino acids (threonine) is replaced by serine. Specifically, the 27th amino acid of Nisin Z is serine, while the 27th amino acid of Nisin A is threonine.
This subtle difference results in a slightly different molecular structure of Nisin Z, but the overall ring structure is still maintained.
Antibacterial properties
Nisin A
• Antimicrobial spectrum:
o Nisin A has a high inhibitory effect on a wide range of Gram-positive bacteria, including pathogenic bacteria (such as Staphylococcus aureus and Listeria monocytogenes) and spoilage bacteria (such as Clostridium botulinum and Clostridium tyrobutyricum).
o It also has a certain effect on some Gram-negative bacteria, but the effect is weaker.
• Mechanism of action:
o Nisin A binds to lipid II on the bacterial cell wall, prevents the synthesis of peptidoglycan, causes cell wall rupture, and ultimately kills the bacteria.
o Its mechanism of action involves the formation of pores in the cell membrane, resulting in leakage of cell contents.
• Environmental adaptability:
o Nisin A exhibits excellent activity in acidic environments (pH 3-6) and is suitable for acidic foods (such as canned food, juice) and high-salt environments (such as meat products).
o It is stable under medium temperature (below 121°C) and high temperature (such as pasteurization) conditions, and is suitable for high temperature treatment in food processing.
Nisin Z
• Antimicrobial spectrum:
o The antimicrobial spectrum of Nisin Z is similar to that of Nisin A, but the inhibitory effect on some bacteria may be slightly weaker.
o In some studies, the inhibitory effect of Nisin Z on some resistant strains may be lower than that of Nisin A.
• Mechanism of action:
o Like Nisin A, Nisin Z interferes with the synthesis of bacterial cell walls by targeting lipid II.
o Its antimicrobial mechanism is basically the same as that of Nisin A, but its antimicrobial efficiency may be slightly different due to slight differences in amino acid structure.
• Environmental adaptability:
o Nisin Z also shows good activity under low pH and high salt conditions, but its solubility and dispersibility are better than Nisin A in some food systems.
o Nisin Z is also stable under heating and acidic conditions, but its antimicrobial effect may be slightly lower than that of Nisin A under certain specific conditions.
Application areas
Food industry
• Dairy products:
o Nisin A is widely used in the preservation of dairy products such as processed cheese and cheese to prevent the growth of spoilage bacteria.
o Nisin Z shows better solubility in some dairy products and is suitable for products that require better dispersibility.
• Meat products:
o Both Nisin A and Nisin Z can be used to inhibit pathogenic bacteria (such as Listeria) and spoilage bacteria in meat products and extend shelf life.
o Nisin A is often used in high-temperature processed meat products such as canned and cooked food due to its stronger antibacterial activity.
• Fruit and vegetable products:
o Nisin A and Nisin Z can be used for the preservation of acidic foods such as juices and sauces to prevent microbial contamination.
• Other foods:
o In high-protein foods (such as soy products) and high-fat foods (such as cream and butter), the solubility advantage of Nisin Z makes it more widely used.
Medical field
• Anti-infective drugs:
o Nisin A has been studied for the treatment of infections caused by drug-resistant Gram-positive bacteria.
o Nisin Z has shown similar potential in some studies, but is less widely used due to its slightly weaker antimicrobial activity.
• Antimicrobial dressings:
o Both Nisin A and Nisin Z can be used in antimicrobial dressings for the prevention and treatment of wound infections such as burns and ulcers.
Other fields
• Cosmetics:
o Nisin A and Nisin Z can be used in cosmetics to inhibit microbial contamination and extend the shelf life of products.
• Feed additives:
o In animal feed, Nisin A and Nisin Z are used to prevent and control pathogenic bacteria in feed and reduce disease transmission.
Production and preparation
Fermentation production
• Nisin A: Produced by fermentation with an optimized high-yielding strain (Lactococcus lactis subsp. lactis). After fermentation, high-purity Nisin A is purified by methods such as ion exchange chromatography and ultrafiltration.
• Nisin Z: It can also be produced by fermentation, but its production may require specific mutant strains or further optimization to increase yield.
Purification and Preparation
• The purification methods of both Nisins are similar, including ion exchange, ultrafiltration and freeze drying steps to ensure their high purity and activity.
Summary
Nisin A and Nisin Z are two important natural preservatives, the main difference being their chemical structure and certain physical properties (such as solubility). The two are highly similar in antibacterial performance and application range, but Nisin A dominates the food industry due to its stronger antibacterial activity, while Nisin Z shows unique advantages in certain special application scenarios. With the increasing demand for natural food additives, the application prospects of Nisin A and Nisin Z will be further expanded, especially in the field of food safety and health. Yotabio is a manufacturer of natural preservatives and clean label enzymes. We focus on clean label and enzyme solutions for the food industry. Yotabio is currently the only manufacturer in China that can produce both Nisin A and Nisin Z.
Our Products:
Biopreservatives: Nisin (NISIN A & NISIN Z), Natamycin, ε-polylysine, Lysozyme, Buffered vinegar, Cultured dextrose, Cultured wheat flour, Cultured corn flour
Enzymes: Transglutaminase, Rennet, Microbial rennet, Pepsin
If you are looking for clean label preservatives and enzymes suppliers, please contact us.
